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Mini Steak Tacos with Spicy Pico De Gallo

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Mini Steak Tacos with Spicy Pico de Gallo Cook time: 30 minutes Marinade time: 30 minutes Makes 12 servings

Ingredients

  1. 1-1/2 pounds beef shoulder top blade (flat iron) steaks
  2. 12 flour tortillas (5-inch diameter)
  3. Spicy Pico de Gallo (recipe follows)
  4. 1 package (8 ounces) shredded Mexican cheese blend
    Marinade:
  1. 1/2 cup prepared Italian dressing
  2. 1/4 cup lime juice
  3. 1 tablespoon honey
  4. 1-1/2 teaspoons ground cumin
  5. 1 teaspoon chili powder

Instructions

  1. Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside. Combine marinade ingredients in medium bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes. Remove beef from marinade; discard marinade. Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef.
  2. Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.

    Spicy Pico de Gallo: Combine 1-1/2 cups chopped tomato, 1/2 cup finely chopped onion, 1/4 cup chopped fresh cilantro and 1 tablespoon minced jalapeño pepper in large bowl. Stir in 1/4 cup hot picante sauce or salsa and 1 tablespoon fresh lime juice. Cover; refrigerate 1 hour to let flavors blend.

Nutritional Information Per Serving

Mini Steak Tacos with Spicy Pico de Gallo

Nutrition information per serving: 279 calories; 16 g fat (7 g saturated fat; 3 g monounsaturated fat); 52 mg cholesterol; 447 mg sodium; 17 g carbohydrate; 1.1 g fiber; 17 g protein; 2.7 mg niacin; 0.2 mg vitamin B6; 2.5 mcg vitamin B12; 2.2 mg iron; 22 mcg selenium; 4 mg zinc.

This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.

Cook's Notes

Mini Steak Tacos with Spicy Pico de Gallo

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